Honey-Glazed Acorn Squash with Toasted Walnuts
Why this recipe? Who doesn't love a hearty Fall recipe? This acorn squash is slightly sweet and has a long, rich finish. You'll immediately detect golden honey and lightly toasted walnuts, while Craisins and butter contribute a light, slightly tart and creamy impression that lasts on your pallet.
I also included one unique and savory ingredient that adds incredible depth and flavor—I was pleasantly surprised by it, and I hope you will be too!
The Flip: (per recipe)
- Reduced the salt by 1/2 tsp—removing 1180mg of sodium
- Added lightly toasted walnuts for more flavor
- Reduced the butter by 1/2 tbsp—removing 6g of fat and 51 calories
- Replaced the raisins with Crasins for a touch of tartness
- Reduced the Crasins by 1/4 cup—removing 17g carbs and 65 calories
My thoughts: Don't worry about the carbs in this recipe—they are good carbs packed full of fiber because they are from a vegetable!
I'd used medium sized squash to ensure there is plenty of of toasted walnut mixture for each squash.
Ingredients:
- 3 small to medium Acorn Squash
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 cup Honey
- 1/8 tsp Cinnamon
- 1 1/2 Tbsp Butter, softened
- 1 Tbsp Worcestershire Sauce
- 1/4 cup chopped Walnuts, lightly toasted
- 1/8 cup Craisins (Raisins can be substituted)
Directions:
- Cut squash in half and remove seeds by scooping and scraping seeds.
- Place cut-side down in shallow pan. Add about 1/2 inch of water.
- Bake uncovered at 350 degrees for 30-35 minutes, or until almost tender.
- Place squash cut-side up on a baking sheet. Sprinkle with salt and pepper.
- In small mixing bowl; combine honey, butter, Worcestershire, walnuts and Craisins. Stir.
- Evenly scoop walnut mixture into squash. Brush glaze up the sides and top of each squash.
- Bake uncovered at 350 degrees for about 15 minutes or until filling is heated.
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